Name: Mulligatawny Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 6
Ingredients: 2 tablespoons ghee or vegetable oil; 1 large onion, finely diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1 pound boneless chicken breast, diced into 1-inch pieces; 1 Granny Smith apple, peeled and diced; 1/2 cup red lentils, rinsed; 6 cups chicken broth; 1 cup coconut milk; 2 tablespoons fresh lemon juice; 1/4 cup fresh cilantro, chopped, for garnish

Instructions

Sauté the aromatics

Heat the ghee or oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5-7 minutes. Stir in the garlic and ginger and cook for another minute until fragrant.
Add the spices and chicken

Add the curry powder and cumin to the pot and stir continuously for 30 seconds to toast the spices. Add the diced chicken breast and cook until the outside turns white, about 3-4 minutes.
Incorporate the apple and lentils

Stir in the diced apple and red lentils, mixing well to coat with the spices. Cook for 1-2 minutes, allowing the flavors to meld together.
Add liquids and simmer

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender and the chicken is fully cooked.
Blend partially for texture

Remove about 2 cups of the soup (avoiding large chicken pieces) and carefully blend until smooth using an immersion blender or regular blender. Return the blended portion to the pot for a thicker, creamier texture.
Finish with coconut milk and lemon

Stir in the coconut milk and lemon juice. Simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.

Mulligatawny Soup

Ingredients

Instructions

Nutritional Information